Sentences with phrase «long does it cook for»

How long does it cook for?

What temp / how long do I cook them for?

Not exact matches

The Apple Watch app will notify users when their laundry is done and tell users how much longer a dish needs to cook for until it's ready.

Instead, take a look at what you did well, what you didn't do so well, and figure out how you can make more time for those other things you enjoy — like reading, going for long walks, or cooking yourself a nice dinner at home.

«We've been cooking it for a long time, at a low temperature, but it's done.

Did I cook them for too long or what could I add to make them more moist?

The cuts we often use for grilling and smoking, like ribs, benefit from long, slow cooking and don't get tender until well done, 160 degrees F and above.

I don't soak mine but if you want to then that absolutely works, just make sure that you cook them at 30C for long enough that they're hard again!

Perhaps try to not the the bottom of the pancake cook for too long and try to flip is soon so it doesn't stick!

I also found that I didn't need to cook it for as long as it stated in the recipe.

Ella, after having baked the brussels sprouts, simmered the quinoa and sauted the mushrooms do you then put them all in a pan and cook for a bit longer?

I couldn't quite get the timing right for them, and the whites were still a bit runny but I didn't want to cook the kale any longer.

I was reading through the comments and wanted to add that for me, it didn't take longer than the recipe says to cook the beef medium rare.

The beauty of shakshuka is that once you make it once, you can always make it again, differently, by switching eggplants for bell peppers (just don't cook them by themselves as long), zucchini, olives, or even adding nice and salty feta cheese.

The fish: Halibut or Alaskan True Cod / The halibut is thick and should be cooked over low — medium heat for a longer period of time / The cod will cook quickly and will benefit from high heat / Either way, salt and pepper uncooked fish / Drizzle 2 T olive oil and 1 T butter into a non-stick sauté pan / When oil is hot, add the fish / Sauté cod on medium high heat for 3 — 4 minutes per side, halibut at lower heat for 7 or 8 minutes per side / Add a piece or two of lemon to the pan, flesh side down, and let it cook along with the fish / When done the fish flakes apart easily and has lost its translucence.

A mid-season day of self - pampering, a post-holiday week of recharging or even a long weekend during the peak festivities — at a veg - friendly resort spa with friends / family along and the cooking and decorating done for you — could make this year unlike any other.

But you might have, just maybe, seen these posted already over at Rachel Cooks for her month long Pancake Party, and if you didn't see them there — you will wait no longer.

As far as the frosting, if it didn't hold up, it sounds like you either didn't cook the frosting to 160 °F, or did not whip it for long enough.

It's a long weekend, it's cold, and I can't imagine wanting to do anything other than what I have planned for the next three days: cozying up at home with my peeps and cooking all the things in order to keep us warm and well fed.

Because those spring vegetables don't benefit from a long cooking time, I added them in for the last hour.

I'm one of those «not a big fan of microwaves» and I don't have one so it's hard for me to say how long you'd need to cook it — thankfully a quick Google search can help you out if needed

Hi, I am in the middle of making this dish and I was wondering if I can cook it longer, I didn't realize how early it was when I started it but would it be okay after cooking it on low for 4 hours if I change the setting to warm and keep it in for a few extra hours or do you think it will be overcooked?

* I am a big fan of recipes with shrimp since they're generally quick meals since it doesn't take long for the shrimp to cook.

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

Ok, they were still delicious, just a little crunchier than I think they should have been, and you can see by picture how they cracked a bit.I think not cooking them quite as long would have eliminated some of the cracking.Next time I would refrigerate the dough prior to flattening them too, I don't know if it would help but it sounds like a good idea.All I can say is a little crunchy they were perfect for dipping in milk, and since I brought the cookies, you can bring the milk!Thanks so much for stopping by today, have a very cookielicious day!

You have to cook pork shoulder for a whole lot longer than you do pork loin, to bring it to 145 °F (safe cooking temperature for pork).

They have been on my cooking «to do» list for too long.

I am working to protect my husband who has numbers I do not like......... I keep cooking to take care of everyoone...... thankyou for taking the time to poste...... I know my mum will have time defined by God...... plan to kleep my spouse by my side so long as God can tolerate his absence...........

What you need to do is make sure you cook it long enough on the pan 10 minutes boiling, that way it will harden, although if it is a sticky toffee you can actually reboil it just for 5 minutes and its sure to set

After smelling this cook for so long I couldn't wait do dig in.

I pinky - swear that I am longing to order your bread book... I love baking and cooking but I just recently had to do the gluten - free switch while baking and cooking from scratch for my family of eight and it has been almost completely overwhelming to figure out what to make that I can eat too.

You don't need to cook it too long, just for about 5 or 6 minutes.

I did need to cook these for 14 minutes, a little longer than the 11 - inch flatbread version.

I still cook it so that the flavors all come together and it gets really crunchy and delicious like the cereals we're all used to — I just do it at a lower temperature for a longer time.

It did take considerably longer for me to cook down my tomatoes.

They no longer cling together in the same way and don't really change shape when you cook them for a second time (ever notice how a black bean patty doesn't shrink on the grill the way a meat patty does?)

This meant she always had to bake it for way longer than the recipe said, and even then it didn't seem to quite cook through.

Of course, if you don't want to wait for it to cook (it does take a bit longer) or can't find it, quinoa is usually my second choice for a grain!

Don't be tempted to substitute a long grain rice like basmati for the Arborio, and don't rinse the rice before cooking to ensure a creamy rice.

If so, do you still sauté the veggies mentioned (but not the remaining) and how long do you set the pressure cooker for?

Cooked for a bit longer since I can never get the flame right to simmer... either boils or does nothing lol.

Not sure if you already commented on this but if I didn't cook it in a slow cookers and just the oven, would it all be the same process and what heat / how long should I cook it for?

**** If you are using LONG GRAIN BROWN RICE (instead of germinated) you will need to cook your casserole for an additional 30 minutes to an hour due to do the variations in cook time between rice.

Chicken doesn't have enough fat for the technique to work; it also would be way too long of a cooking time.

I bought a new - fangled candy thermometer just for this recipe (I'm not inclined to deep - frying and very few candies appeal to me as much as these do) but it was so new - fangled that I used it incorrectly, and likely cooked them at the last stage too long.

I like it for cooking spaghetti squash and artichokes, and I do use it for beans even though it takes much longer.

The pasta will store MUCH longer this way and will be perfectly cooked when you reheat it (which, when camping can be done by throwing it into some boiling water for a few seconds or, more easily, by mixing it with the sauce or garnish over the heat for a while).

Or you can do big, huge chunks of potatoes and cook them for longer like in my original post for Aerosmith Potatoes.

I don't see the sense in using a pressure cooker to cook a soup recipe that calls for canned beans, and the IP takes * so long * to cook with!

I possibly didn't cook the pudding for long enough?